Creamed Kale
It’s a fact: vegetables taste better with creamy sauces. And that’s exactly what makes this creamed kale so good. It’s also almond milk based, which keeps it on the lighter side, since most creamed veggie recipes are full of, well, cream. It’s the perfect veggie side dish to serve with just about everything!
Ingredients
- Large bunch of kale, about 1 pound, coarsely chopped with stalks removed
- 1 small onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 3 tablespoons flour
- 1 1/2 cups of warm unsweetened almond milk (or any nondairy milk)
- 2 tablespoons Nutritional yeast (optional)
- Salt, pepper to taste
Directions
- Heat the olive oil in a pot or large skillet over medium heat. Sautee the onions and garlic in the olive oil until they are soft and fragrant.
- Then, whisk in the flour and stir constantly for a minute or two.
- Gradually whisk in the almond milk. Make sure the milk is warm or the flour may clump! Allow the milk to cook until thickened, for about 5 minutes.
- Add the kale. Stir to make sure the kale is well coated with the sauce. The kale will wilt down as it cooks. Cook for about 5 minutes, longer if you prefer your kale very soft. Add nutritional yeast, salt and pepper.
- Serve warm!
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!
